Aventinus

[JoKing]

So, Aventinus is the Hallmark of the Weizenbock style, and many many people have put their recipes online. Mine has been refined over about 6 attempts, and this one is the closest that I have been in capturing the essence of Aventinus. There is only one thing that I reckon would have made it spot on, and that was Dark Wheat - instead of pale wheat.

OG: 1.080
FG: 1.018
Colour: 16 SRM
IBU: 21
ABV: 8.2
25 Liter Boil

4.1kg Pale Wheat Malt (weyermann)
3.1kg Munich Malt
.25kg Caramel Wheat Malt (CaraWheat)
.075kg CaraFa III
Hallertau 6.7% Boiled 90min
Hallertau 6.7% Boiled 1min

Yeast wlp380

So the crux here is that the mashing process involved a tripple decoction - a true nightmare... believe me. However, out of the Aventinus beers that I made: this on is by far the most rich. Decoctions were as follows:

52 degrees, 66 degrees, 76 degrees.

Not a traditional temp scheme, but my knowledge of tradtional brewein was limited at the time!

[JoKing]

Yeah - I realised this once I checked Libertybrewing website, as you guys have CaraFa II as well as CaraFa II special - I was gonna change the post, but then I couldn't be bothered... I like being corrected anyway!

A few years ago, when I got my 5 kilos of CaraFa special III, it was all that there was available in the country.

[Doublehoppy]

That's my understanding. Removing the husk takes away much of the bitterness also. Thou I've never actually used it, so anyone please jump in to expand on this.

I bought 2kg of this from Liberty specifically for this type of beer and dark belgians etc. Only need 75gm in this recipe so if you want a couple of hundred grams to try then let me know.

[JoKing]

Thanks for the offer mate - I too have a large bounty of CaraFa Specail III dehusked!

[Reviled]

I think I have carafa type 1? but im not sure? Id be keen to try a couple of hundred grams Brett to see if its any different from what I have? :o)